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Cold Potato Salad |
| Yield: 6 servings |
Ingridients:
6 each potatoe, large
1/2 teaspoon salt
1 each onion, minced
3 tablespoon vinegar
1/2 teaspoon mustard, prepared
1 teaspoon sugar
2 teaspoon dill seed |
Preparation:
Potatoes should be peeled and quartered. In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. |
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| Proximates |
|
|
| Water |
g |
318.34 |
| Energy |
kcal |
267 |
| Protein |
g |
6.42 |
| Total lipid (fat) |
g |
0.49 |
| Ash |
g |
4.15 |
| Carbohydrate, by difference |
g |
59.95 |
| Fiber, total dietary |
g |
9.2 |
| Minerals |
|
|
| Calcium, Ca |
mg |
50 |
| Iron, Fe |
mg |
2.1 |
| Magnesium, Mg |
mg |
82 |
| Phosphorus, P |
mg |
235 |
| Potassium, K |
mg |
1530 |
| Sodium, Na |
mg |
260 |
| Zinc, Zn |
mg |
1.14 |
| Copper, Cu |
mg |
0.443 |
| Manganese, Mn |
mg |
0.578 |
| Selenium, Se |
mcg |
1.4 |
| Vitamins |
|
|
| Vitamin C |
mg |
73.3 |
| Thiamin |
mg |
0.269 |
| Riboflavin |
mg |
0.128 |
| Niacin |
mg |
3.962 |
| Pantothenic acid |
mg |
1.049 |
| Vitamin B-6 |
mg |
0.766 |
| Folate |
mcg |
68 |
| Vitamin B-12 |
mcg |
0 |
| Vitamin A, IU |
IU |
31 |
| Vitamin E |
mg_ATE |
0.044 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
0.103 |
| Fatty acids, total monounsaturated |
g |
0.084 |
| Fatty acids, total polyunsaturated |
g |
0.168 |
| Cholesterol |
mg |
0 |
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